JP2015221041A - Whey protein product and preparation method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk-based product reinforced by a whey protein and a preparation method therefor.SOLUTION: There is provided a milk-based whey protein product from preparation of defatted milk by a membrane technology where α-lactalbumin and β-lactalbumin are reinforced, having a ratio of whey protein to casein in a range of 90:10 to 50:50, a content of total protein of at least 20% in dry basis and the content of protein of 2.5 to 8 wt.% based on weight of the product, and good flavor and good nutrient components which improve functional properties of the product.

Description

  The present invention relates to whey protein-fortified milk-based products and methods for their preparation.

  Whey protein has been shown to be an excellent source of protein in increasing and maintaining muscle mass, particularly in athletes' nutrition. Therefore, there are many whey protein powders and beverages made using them on the market. In general, whey protein as a powder, prepared by ultrafiltration of cheese, quark or casein whey, followed by drying of the concentrate obtained from ultrafiltration as the raw material for the whey protein product A concentrate is used. These products have the problem of fouling due to proteolysis caused by starters such as cheese starters and rennets, oxidation of residual fat, and other taste flaws. Yes. Also, the removal of minerals during the manufacturing process of whey products causes a more watery flavor than that of regular milk. Whey products have attempted to eliminate flavor-related problems by improving the flavor with various food additives, flavoring substances, flavoring preparations and processing aids.

  In addition to the flavor issues of current whey protein products, there is also the problem that not all whey proteins are equivalent in nutritional value. For example, the nutritional value of glycomacropeptide released from casein into whey during cheese manufacture is less than that of α-lactalbumin and β-lactoglobulin. Glycomacropeptides make up a significant portion of the total protein of cheese whey.

  Further problems arise from the high content of lactose contained in known whey products. As is generally known, lactose causes intolerance to many adults worldwide.

  It is also generally known that heat treatment of whey protein based products causes structural defects in the product. These products are typically described as flakey, coarse, lumpy or sandy.

  In light of the above problems, the price-quality ratio of known whey protein products is not attractive. As a result, products are generally not available on a large scale, but are offered to consumers as specialty products available in limited facilities such as fitness centers.

  Milk-based whey proteins are generally well known. Various membrane techniques and their combinations for separating milk components into individual fractions are also well documented in the literature. For example, WO 94/13148 discloses a process for producing a non-denatured whey protein concentrate by microfiltration and ultrafiltration of skim milk. Casein is retained in the microfiltration retentate, while α-lactalbumin and β-lactoglobulin pass very easily through microfiltration membranes having a pore size of about 0.1 microns.

  WO 96/08155 discloses the separation of casein and whey protein from skim milk starting material utilizing microfiltration and ultrafiltration. For example, a milk beverage having a reduced whey protein content can be produced by this process.

  WO 00/30461 discloses that microfiltration can be utilized to resemble the amino acid composition of human milk in the preparation of specialty formulas.

  WO 03/094623 A1 discloses that several membrane technologies, namely ultrafiltration, nanofiltration and reverse osmosis, are utilized to prepare lactose-free milk beverages.

  While not having the disadvantages of known products, it is desirable to provide a whey protein product with good flavor and favorable nutritional components.

BRIEF DESCRIPTION OF THE INVENTION We have surprisingly found that the problem associated with known whey protein products is that in a milk-based whey protein fraction prepared by membrane technology and enriched with α-lactalbumin and β-lactoglobulin. It was discovered that it can be avoided by including casein. It is surprising that a small amount of casein is sufficient to improve the sensory properties of the product so as to maintain a smooth and velvety flavor. Surprisingly, the structure and stability of the whey protein product of the present invention is also good without any sandy, flaky, precipitated or gel formed. It also increases the nutritional value of the product.

  In one embodiment of the present invention, it is possible to prepare a whey protein beverage that has a milky appearance and flavor but has a more beneficial composition for athletes and other exercise enthusiasts.

FIG. 1 illustrates one embodiment of the method of the present invention for producing a whey protein product.

Providing a whey protein product having a total protein content of at least 20% at a rate and dry weight basis of whey protein to casein in the detailed description the range of from about 90:10 to about 50:50 invention of the present invention Is the purpose. In one embodiment of the invention, the ratio of whey protein to casein ranges from about 80:20 to about 60:40. In a specific embodiment of the invention, the ratio is about 80:20.

  In a further embodiment of the invention, the total protein content of the product ranges from 30% to 60% on a dry basis. In a specific embodiment of the invention, the total protein amount is 40% to 60% on a dry basis.

  The whey protein product of the present invention has good sensory properties, especially the absence of off-flavors caused by glycomacropeptides and undesired metabolites present in conventional cheese, curd and casein whey. In addition, the whey protein product of the present invention has beneficial nutritional characteristics and health benefits. Also, the stability of the whey protein product of the present invention is good with no observable other phenomena that cause undesirable changes in flakes, precipitation, gelation or structure.

  In the context of the present invention, whey protein product means a milk-based protein product containing whey protein and casein. Whey protein products can be prepared from one or more different ingredients obtained from dairy ingredients by various membrane techniques and combinations thereof. The whey protein product can further include milk-derived minerals. The dairy ingredient may be milk itself, or a concentrate or milk that has been pretreated by a desired method. The dairy ingredients may be supplemented with ingredients commonly used in the preparation of dairy products such as fat, protein or sugar fractions. Milk raw materials are therefore derived from, for example, full-fat milk, cream, low-fat or skim milk, ultrafiltered milk, diafiltered milk, microfiltered milk, lactose-free or low-lactose milk, proteolytic enzyme-treated milk, powdered milk Reduced milk, organic milk, or combinations thereof, or dilutions of any of these. The milk can be derived from cows, sheep, goats, camels, horses or any other animal that produces milk suitable for nutrition. The milk is preferably low fat milk or skim milk. In a further preferred embodiment of the invention, the whey protein product is prepared from skim milk.

  The whey protein product of the present invention may be provided as a beverage-like liquid, concentrate or powder. In a specific embodiment of the invention, the whey protein product is a beverage. Beverages typically have a total protein content of 2.5% to 8% by weight, preferably 3.5% to 6% by weight, based on the weight of the beverage. Casein constitutes 5% to 50%, preferably 15% to 25% of the total protein content, while whey protein enriched with α-lactalbumin and β-lactoglobulin is 50% to 95%, preferably It constitutes 75% to 85%.

  The absence of sugars, sweeteners or flavors is a feature of the whey protein product of the present invention, however, it is not limited to this embodiment. In a specific embodiment of the invention, the whey protein product is a ready for instant use beverage and does not contain any sugars, sweeteners or flavors in the beverage.

  Like the mineral composition of milk, the mineral composition of the whey protein product of the present invention is very physiological. For example, the whey protein beverage of the present invention can typically contain 0.5% to 1.5% minerals, preferably 0.6% to 0.8%. However, the calcium content of the whey protein product of the present invention is lower than that of regular milk. The whey protein product can therefore be supplemented with supplemental calcium and other milk minerals such as the nanofiltration permeate resulting from the inventive process described below. Supplemental calcium can therefore be provided as any calcium source, such as milk calcium, calcium gluconate, calcium citrate, calcium lactate, etc., or mixtures thereof.

  Fats can also be included in the whey protein product of the present invention. The fat content of the product typically ranges from about 0% up to 3.5%.

  In one embodiment of the invention, the whey protein product is low or no lactose. Low lactose or lactose-free products can be obtained by the membrane technology used for the preparation of the product. Any residual lactose in the whey protein product can also be hydrolyzed by enzymatic methods. In the context of the present invention, “low lactose” means a lactose content of less than 1% in the whey protein product. “Lactose-free” means that the whey protein product has a lactose content of 0.5 g per serving (eg, 0.5 g / 244 g for liquid milk, with a lactose content of at most 0.21%). It means not exceeding 0.5%. In accordance with the present invention, whey protein beverages that contain little carbohydrate and have perfect sensory characteristics can also be produced.

  The whey protein products of the present invention are all kinds of sour milk products and / or acidified fresh products, typically yogurt, fermented milk, viili, fermented cream, sour cream, quark ( quark), buttermilk, kefir, small volume milk drinks, and other sour dairy products can be used as a raw material. We have surprisingly found that the sensory characteristics of sour milk products prepared from the whey protein product of the present invention are similar to those of conventional sour milk products.

  The product of the present invention can be selected from the group consisting of food, animal feed, nutritional products, nutritional supplements, food ingredients, health foods and pharmaceuticals, but is not limited thereto. In one embodiment of the invention, the product is a food or feed product. In another embodiment of the invention, the product is a functional food, i.e. a food having some property that promotes health and / or prevents and / or reduces disease. Each form of food, food material and / or pharmaceutical, and animal feed is not particularly limited.

  As mentioned above, due to its beneficial nutritional components, the whey protein product of the present invention is suitable for athletes and other athletic people as such or as part of their daily diet. The present invention provides a composition comprising whey protein for supporting or improving a healthy diet. The product is also beneficial particularly in connection with the alleviation and / or prevention of adult-onset diabetes, metabolic syndrome and sarcopenia.

  Another object of the present invention is to provide the use of whey protein products as food, animal feed, nutritional products, nutritional supplements, food ingredients, health foods and pharmaceuticals. In one embodiment of the invention, the product is provided as a functional food and / or nutritional product. In another embodiment, the product is provided as a medicament.

Whey protein products are produced from one or more fractions obtained by membrane technology. In an appropriate manner, two or more techniques can be combined including microfiltration, ultrafiltration, nanofiltration and reverse osmosis. A further object of the present invention is therefore
-Subjecting the milk-base raw material to microfiltration to separate ideal whey as microfiltration permeate and casein concentrate as microfiltration retentate;
-Subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as ultrafiltration retentate;
A ratio of whey protein to casein in the range of about 90:10 to about 50:50 and a total protein content of at least 20% on a dry basis, and ultrafiltration retentate and casein-containing material, and Configuring whey protein products from other ingredients, if desired,
To provide a method for producing a whey protein product.

  The milk-based raw material is preferably skim milk.

  In one embodiment of the invention, the casein-containing substance is a microfiltration retentate obtained in the method of the invention. In another embodiment, the casein-containing material is milk. As used herein, the term “milk” refers to the mammary gland of a mammal, such as bovine, sheep, goat, camel, horse, or any other animal that produces nutritionally suitable milk. Means any normal secretion obtained from Milk can be supplemented with ingredients commonly used in the preparation of dairy products such as fat, protein or sugar fractions. Milk is therefore, for example, full fat milk, low fat milk or skim milk, cream, ultrafiltered milk (UF retentate), diafiltered milk, microfiltered milk (MF permeate), reduced milk from powdered milk, organic Contains milk, or combinations thereof, or dilutions of any of these.

  In one embodiment of the invention, the milk is skim milk. In another embodiment of the invention, the milk is low or non-lactose milk.

  After constructing the whey protein product, if appropriate, it can be heat treated by methods known per se.

  In one embodiment of the invention, at least a portion of the ultrafiltration permeate containing a majority of the sugars including minerals and lactose separates the minerals into the NF permeate and the sugars into the NF retentate. Therefore, it can be further subjected to nanofiltration (NF). In another embodiment, at least a portion of the NF permeate can be subjected to reverse osmosis (RO) to concentrate the mineral into the RO retentate and further. These fractions obtained from the above further membrane filtration can be utilized to construct the whey protein product of the present invention. In one embodiment of the invention, microfiltration retentate, ultrafiltration retentate and nanofiltration permeate are used in the preparation of the whey protein product of the invention. In another embodiment of the invention, microfiltration retentate, ultrafiltration retentate and reverse osmosis retentate are used in the preparation of the whey protein product of the invention.

  In a further embodiment of the invention, microfiltration (MF), ultrafiltration (UF) and / or nanofiltration (NF) is enhanced by diafiltration using suitable fractions obtained from water or membrane filtration. The When diafiltration is associated with microfiltration, the UF permeate obtained from ultrafiltration of the MF permeate is suitably used as a diawater. When the UF permeate is further subjected to nanofiltration, the NF permeate is suitably used as diawater in ultrafiltration. When the NF permeate is also subjected to further reverse osmosis (RO), the RO permeate is suitably used as diawater in nanofiltration. One or more of the diafiltration steps can be used in the process of the present invention.

  The method of the present invention provides a whey protein product with good sensory characteristics such as flavor and texture and with good stability. The method can suppress the release of glycomacropeptides and metabolites that cause objectionable tastes to whey protein products. Therefore, by implementing the method of the present invention, the off-taste of the whey protein product can be reduced, eliminated or masked.

  Previous studies have shown that differences exist in the nutritional value of whey protein. More specifically, it has been discovered that α-lactalbumin has a more beneficial nutritional value than β-lactoglobulin. Based on this knowledge, the composition of the whey protein product of the present invention can be adjusted to various uses by an appropriate method. In the present invention, the adjustment of the whey protein composition is achieved by heat treatment of the dairy ingredients or by membrane selection. The process of the invention uses techniques known per se in the heat treatment of dairy products. Examples of heat treatments used in the process of the present invention are pasteurization, pasteurization or heating for a sufficiently long time at a temperature below the pasteurization temperature. In particular, UHT treatment (for example for milk, 138 ° C. for 2-4 seconds), ESL treatment (for example for milk, 130 ° C. for 1-2 seconds), pasteurization (for example, for milk, 72 ° C. for 15 seconds) Or high temperature sterilization (for example, at 95 ° C. for 5 minutes in the case of milk). The heat treatment may be either direct (steam to milk, milk to steam) or indirectly (tube heat exchanger, plate heat exchanger, scraped surface heat exchanger).

  In one embodiment of the invention, the milk is subjected to a heat treatment for 15 seconds to 10 minutes at a temperature range of 65 ° C. to 95 ° C. prior to microfiltration to selectively separate the whey protein material. As a result of the heat treatment, β-lactoglobulin is denatured and binds to casein, while α-lactalbumin passes through the membrane. In this way, the content of α-lactalbumin can be increased in the microfiltration permeate.

  In one embodiment of the invention, the lactose in the whey protein product of the invention in the dairy material is hydrolyzed to monosaccharides as is well known in the art. This can be done with commercially available lactose degrading enzymes in a manner known per se. In one embodiment of the invention, lactose hydrolysis is performed after membrane filtration of the configured whey protein product. In another embodiment of the invention, the lactose hydrolysis stage and the microfiltration stage are initiated simultaneously with each other. In yet another embodiment of the invention, lactose hydrolysis of the dairy material is initiated prior to the membrane filtration step.

  Lactose hydrolysis continues, for example, until the lactose-degrading enzyme is inactivated by heat treatment of the whey protein product constructed in the later stages of the various fractions obtained in the method of the present invention (UF retentate and MF retentate) can do.

  The following examples illustrate further the invention but do not limit the invention.

Skim milk (1000 L) is microfiltered through a polymer filtration membrane (Synder FR) having a pore size of 800 kDa. A diafiltration step is included, and a concentration factor of 95 is used. The concentration factor is calculated by Equation 1. The amount of microfiltration retentate formed is 190 L with a dry matter content of 20.0%.
(Formula 1)

  The permeate (1890L) formed in the microfiltration is further filtered through a polymer ultrafiltration (UF) membrane (Koch HFK-131) having a pore size of 10 kDa. The permeate obtained from the ultrafiltration is further subjected to nanofiltration (NF) to obtain an NF retentate and permeate (130 L).

  Ultrafiltration is performed by diafiltration using the 130 L NF permeate described above as diawater. The total concentration factor for ultrafiltration is 24 (Equation 1). In the ultrafiltration, 100 L of ultrafiltration retentate and 1920 L of ultrafiltration permeate are formed and 1080 L is used for diafiltration for microfiltration. The remaining ultrafiltration permeate (840L) is nanofiltered through a filtration membrane (Desal 5-DK) with a cutoff value of 200 Da. The concentration factor of nanofiltration is 4.25 (Equation 1), 197 L of nanofiltration retentate and 644 L of nanofiltration permeate are formed, the latter 130 L is ultrafiltration of microfiltration permeate as described above It is used as diawater in diafiltration.

  The remaining nanofiltration permeate not used as diawater in the diafiltration of ultrafiltration permeation of the microfiltration permeate can be used for other purposes or by using a reverse osmosis membrane (by using a concentration factor of 10 (Equation 1)) Koch HR). The amount of reverse osmosis permeate in the nanofiltration permeate formed is 500 L, and 44 L is used as diawater in diafiltration of nanofiltration. The amount of the reverse osmosis retentate of the formed nanofiltration permeate is 55L.

  The skim milk (1000 L) is subjected to a heat treatment for 15 seconds to 10 minutes in a temperature range of 65 ° C. to 95 ° C. in a heat treatment apparatus to selectively separate the whey protein raw material. Degreasing so that β-lactoglobulin is denatured to the extent of 1-90% while microfiltration permeate is enhanced with α-lactalbumin having a degree of denaturation of 0-26% and less thermal instability. Milk heat treatment affects the permeation of whey protein in microfiltration. After heat treatment of skim milk, the milk is subjected to a filtration procedure as described in Example 1.

  As an example, the proportion (% by weight) of α-lactalbumin in the total amount of α-lactalbumin and β-lactoglobulin in the microfiltration permeate is from 38% (heat treatment at 75 ° C. for 30 seconds) to 45% (90 seconds for 30 seconds). Heat treatment).

  The whey protein product according to the present invention was composed of the microfiltration retentate and ultrafiltration retentate of Example 1 as shown in Table 1. The ratio of product to whey protein casein was 80:20 and the protein content was 58% on a dry basis. The product was a low lactose milk beverage in which lactose was enzymatically hydrolyzed after composition.

A trained and trained panel evaluated the product sensuously. The sensory characteristics were “very good”. No flavor or structural defects affecting the texture were observed.

  As shown in Table 2, the whey protein product according to the present invention was composed of the microfiltration retentate of Example 1, the ultrafiltration retentate and the nanofiltration retentate, and water. The ratio of product to whey protein casein was 80:20, and the protein content was 43% on a dry basis.

A trained and trained panel evaluated the product sensuously. The sensory characteristics were “very good”. No flavor or structural defects affecting the texture were observed.

  The whey protein product according to the present invention was composed of the microfiltration retentate, ultrafiltration retentate, nanofiltration retentate and nanofiltration permeate of Example 1 as shown in Table 3. The ratio of product to whey protein casein was 60:40, and the protein content was 38% on a dry basis.

A trained and trained panel evaluated the product sensuously. The sensory characteristics were “very good”. No flavor or structural defects affecting the texture were observed.

  As shown in Table 4, the whey protein product according to the present invention was composed of the microfiltration retentate, ultrafiltration retentate and nanofiltration retentate of Example 1, milk mineral powder and water. The ratio of whey protein to casein was 50:50, and the protein content was 48% on a dry basis. The product was a lactose-free milk drink in which lactose was hydrolyzed enzymatically to a level of less than 0.1% after composition.

A trained and trained panel evaluated the product sensuously. The sensory characteristics were “very good”. No flavor or structural defects affecting the texture were observed.

  The whey protein product according to the present invention was composed of the microfiltration retentate, ultrafiltration retentate, nanofiltration retentate and reverse osmosis retentate, and water of Example 1, as shown in Table 5. The ratio of product whey protein to casein was 70:30 and its protein content was 51% on a dry basis. The product was a lactose-free milk drink in which lactose was hydrolyzed enzymatically to a level of less than 0.1% after composition.

A trained and trained panel evaluated the product sensuously. The sensory characteristics were “very good”. No flavor or structural defects affecting the texture were observed.

  The whey protein product according to the present invention was composed of milk and the ultrafiltration retentate of Example 1 as shown in Table 6. The ratio of product whey protein to casein was 70:30 and protein content was 48% on a dry basis.

A trained and trained panel evaluated the product sensuously. The sensory characteristics were “very good”. No flavor or structural defects affecting the texture were observed.

Claims (34)

  Ratio of whey protein to casein in the range of 90:10 to 50:50, a total protein content of at least 20% on a dry basis, and a protein content of 2.5% to 8% by weight based on the weight of the product A whey protein product having a quantity.   The whey protein product of claim 1, wherein the whey protein product is fortified with α-lactalbumin and β-lactoglobulin.   Ratio of whey protein to casein in the range of 90:10 to 50:50, a total protein content of at least 20% on a dry basis, and a protein content of 2.5% to 8% by weight based on the weight of the product A whey protein product fortified with α-lactalbumin and β-lactoglobulin having a quantity.   The whey protein product according to any of claims 1-3, wherein the mineral content of the whey protein product is 0.5% to 1.5%.   Ratio of whey protein to casein in the range of 90:10 to 50:50, a total protein content of at least 20% on a dry basis, a protein content of 2.5% to 8% by weight based on the weight of the product And a whey protein product having a mineral content of 0.5% to 1.5%.   6. Whey protein product according to claim 5, wherein the whey protein product is fortified with [alpha] -lactalbumin and [beta] -lactoglobulin.   The whey protein product according to any of claims 1-6, wherein the ratio of whey protein to casein is in the range of 80:20 to 60:40.   8. A whey protein product according to claim 7, wherein the ratio of whey protein to casein is 80:20.   9. Whey protein product according to any of claims 1-8, wherein the total protein content ranges from 30% to 60% on a dry basis.   10. Whey protein product according to claim 9, wherein the total protein content ranges from 40% to 60% on a dry basis.   11. Whey protein product according to any of claims 1-10, wherein casein constitutes 5% to 50% of the total protein content.   12. Whey protein product according to any of claims 1-11, wherein the whey protein constitutes 50% to 95% of the total protein content.   13. A whey protein product according to any of claims 1-12, wherein the product is a beverage.   14. Whey protein product according to any of claims 1-13, wherein the product further comprises supplemental milk minerals.   15. A whey protein product according to any of claims 1-14, wherein the mineral content of the whey protein product is from 0.5% to 1.5%.   16. A whey protein product according to any of claims 1-15, wherein the whey protein product has a lactose content of less than 1%. A method for producing a whey protein product comprising:
Subjecting the milk-based raw material to microfiltration to separate the ideal whey as microfiltration permeate and casein concentrate as microfiltration retentate;
-Subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as ultrafiltration retentate;
Whey protein comprising ultrafiltration retentate and casein-containing material to provide a ratio of whey protein to casein in the range of 90:10 to 50:50 and a total protein content of at least 20% on a dry basis Providing products,
Including a method.   The method according to claim 17, wherein the casein-containing substance is a microfiltration retentate.   The method according to claim 18, wherein the casein-containing substance is milk.   20. A method according to any of claims 17-19, wherein the milk-based raw material is skim milk.   21. A method according to any of claims 17-20, wherein the ultrafiltration permeate is subjected to nanofiltration to provide a nanofiltration retentate and a nanofiltration permeate.   24. The method of claim 21, wherein the nanofiltration permeate is subjected to reverse osmosis to provide a reverse osmosis retentate and reverse osmosis permeate.   23. A method according to any of claims 17-22, wherein diafiltration is used with microfiltration, ultrafiltration and nanofiltration.   24. A method according to any of claims 17-23, wherein microfiltration retentate, ultrafiltration retentate and nanofiltration permeate are introduced into the whey protein product.   24. A method according to any of claims 17-23, wherein a microfiltration retentate, an ultrafiltration retentate and a reverse osmosis retentate are introduced into the whey protein product.   26. A method according to any of claims 17-25, wherein the dairy material is subjected to a heat treatment for 15 seconds to 10 minutes at a temperature range of 65C to 95C prior to microfiltration.   27. A method according to any of claims 17-26, wherein the release of glycomacropeptide in the whey protein product is suppressed.   28. A method according to any of claims 17-27, wherein the production of undesirable metabolites in the whey protein product is suppressed.   29. A method according to any of claims 17-28, wherein the off-taste of the whey protein product is reduced, eliminated or masked.   The use according to any of claims 1-16 or according to any of claims 17-29, for use as food, animal feed, nutritional products, dietary supplements, food ingredients, health foods and pharmaceuticals. A whey protein product prepared by the method of   The method according to any of claims 1-16 or according to any of claims 17-29, for the production of food, animal feed, nutritional products, dietary supplements, food ingredients, health foods and pharmaceuticals. Use of a whey protein product prepared by the method.   32. Use according to claim 31, wherein the whey protein product is used for the production of functional food and / or nutritional products or pharmaceuticals.   Use of a whey protein product according to any of claims 1-16 or prepared by a method according to any of claims 17-29 in the preparation of a sour milk product and / or an acidic fresh product.   34. Use according to claim 33, wherein the sour milk product and / or the acidic fresh product is selected from yogurt, fermented milk, vili, fermented cream, sour cream, quark, buttermilk, kefir, and a small volume of milk beverage.

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